Foreign Cinema chefs Gayle Pirie and John Clark’s poetic license with the French noun velouté is merited: this vegetable soup does have the trademark velvety texture of a super creamy soup or sauce. For the best flavor, use the freshest organic vegetables you can find within a few days of purchase, and add additional salt if you use water rather than broth. You can make this soup vegan by swapping oil for the butter, using vegetable broth or water, and skipping the caviar.
Winter Vegetable Velouté Gluten-Free Recipe
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups chopped yellow onion (from about 1 medium onion)
- 3/4 cup chopped fennel bulb
- 1 parsnip, peeled and cut into 1/4-inch slices
- 4 cups cauliflower florets
- 8 medium turnips, peeled and sliced
- Kosher salt
- 6 cups gluten-free chicken broth, vegetable broth, or water
- 1 tablespoon sugar
- 1 sheet edible gold leaf (available at culinary shops and online; optional)
- 1 ounce good-quality caviar (optional)
In a heavy 4-quart pot over mediumlow heat, warm the butter and oil. Add the onion, fennel, and parsnip. Cook, stirring frequently, to soften the vegetables without browning, about 7 minutes. Add the cauliflower, turnips, 3-1/2 teaspoons salt, broth, and sugar. Bring to a boil over high heat, then lower the heat, cover, and simmer until the vegetables are soft, 25 minutes. Turn off the heat and let sit, covered, for a few minutes.
Transfer the soup in batches to a blender, cover tightly, and carefully puree until smooth and silky, about 2 minutes. Transfer to a clean pot. Season to taste with salt. If the soup seems too thick, add a few tablespoons of water. To serve, reheat, ladle into warm soup bowls, and garnish with a few bits of gold leaf and a small dollop of caviar.
Photography Aubrie Pick